whole roasted chicken

Hey y’all! I know, I know… It’s been a while. But my post-bar life has been nothing short of exhilarating. I just got back from Paris and Normandy with my uncle – we had the most amazing week ever. For real. A HUGE food post is on its way! I documented all of our food adventures quite religiously (which was hard, given the fact that I just wanted to dig in the second the food hit the table…) so, get excited.
But anywho, since that post isn’t ready for the blogosphere yet, I have another recipe to share in the meantime: how to roast a whole chicken. It sounds intimidating, but it’s actually super easy [I promise]. It’s better to have an extra set of hands to help (so you don’t have to use your chicken hands to grab the EVOO, salt, etc.), so it’s a great date night idea! Cooking dates are just the best, don’t y’all think?

whole roasted chicken

    ingredients

• one bird (Whole Foods has organic, young chickens that are generally always the perfect size – ours was somewhere around 4 lbs I think.)
• 2 lemons
• 2 medium yellow onions
• 1 package fresh thyme
• 3 medium russet potatoes (or red potatoes)
• EVOO
• salt+pepper

    directions

Preheat your oven to 425F, and then get started on the bird. Cut it out of the packaging, remove the bag on the inside of the cavity that has all the innards in it, and wash that puppy with cold water (really well). Once it’s all clean, pat her dry with paper towels. Make sure the cavity is nice and dry, too!
Next, separate the outer skin from the breasts (gently!) with a knife and your hands, so that you can slide your hands underneath the skin all the way to the front of the bird. Get your extra set of hands to pour your EVOO inside the skin, on the outside of the bird, and in the cavity – while you hold her open. Next, have them do the same (liberally) with salt and pepper. Don’t forget the cavity and the outside!
Wash your hands (and sterilize your sink…) and prep your veggies. Peel and cut your onions into quarters – or smaller if you wish – and quarter your lemons. Also cut your potatoes – we cut ours into quarters and then into semi-thin slices so they got all nice and crispy. But you can chop them up however you please.
Now comes the fun part – put your bird into a roasting pan and shove as much of the onions, lemons, and thyme as will fit up your chicken’s rear end. Place the stuff that won’t fit in the bird around it in the roasting pan. Surround the bird with the potatoes, too, and finish it all off with some EVOO and salt+pepper.
Finally, toss that baby in the oven for an hour to an hour and a half, or until the juices run clear when you tug on the legs and the skin breaks. It will look all golden brown and beautiful. When you take her out of the oven, cover everything with aluminum foil and let her rest for about 20 minutes – to finish the internal cooking.
And then… *drumroll*… you have a beautiful, roasted chicken! Serve her with an arugula salad – and a nice bottle of wine – and you’ve got yourself a healthy, super delicious – and impressive – meal!

Eat up y’all!

Everything’s ready to go! [raw chicken looks so weird…]

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                                                                          Before and After!

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Master carver, going to town on our bird!20130826-100352.jpg

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Our final product!

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